Commoner & Co., the all-star restaurant headed up by Chef Virginia Wooters and the team behind Prep & Pastry, has been a hit since it opened last month. The initial menu features lots of gems like summer gnocchi and duck pastrami terrine, but we're gonna do something different ...Β
This Southern classic is a light and tangy answer to your average breaded appetizer. Instead of cornmeal, Executive Chef Anthony Fullylove uses semolina flour to give the fried green tomatoes a crunchy crust that's not too thick. He tops them with housemade Ricotta cheese and thin slices of prosciutto. They're a showstopper, so I wouldn't blame you if they turn into your dinner.
Fried green tomatoesΒ
They may make their own Ricotta, but you can approximate this Commoner & Co. recipe for fried green tomatoes at home.Β
Serves 2 people
- 3 green tomatoes*
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup semolina flour
- canola oil
- 1 tablespoon white balsamic reduction (made from boiling down white balsamic vinegar)
- 1 cup arugulaΒ
- 1 teaspoon olive oil
- 3 ounces fresh Ricotta cheese
- 1/2 cup sliced prosciutto
- salt and pepper to taste
*Green tomatoes are available at Whole Foods Market, 7133 N. Oracle Road. If you can't find green tomatoes, you can use any firm, underripe tomato.
Cut green tomatoes in 1/2 inch slices. Salt to taste.Β
In one bowl, pour buttermilk. In another bowl, pour all-purpose and semolina flours. Dip tomato slices first in flour mixture, then buttermilk, then back in flour.Β
Heat canola oil in a pan. Fry tomatoes for a couple minutes on each side until they're softer and have a nice golden color.Β
Mix arugula with olive oil, salt and pepper. Line plate with white balsamic vinegar reduction. (Can also pour this on at the end.) Add arugula. Place tomatoes on top of arugula. Put a dollop of ricotta on each tomato slice. Then add prosciutto. Sprinkle salt and pepper to taste, then serve!
